I was told by a Nepalese acquaintance that it's not available. Seems unlikely.
I'm looking to find a pareve (non-dairy, non-meat) substitute for butter which lends a similar flavour and mouthfeel for baking. I would be using it to make som
I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala pas
Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even
I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of bu
I was recently doing some experiments with butter which involved melting it gently in the microwave and pouring it into dishes. It seemed to me that after the b
I know that most recipes for making clarified butter discard this foam. But I've also seen some recipes, like this one for ghee, which do not skim the foam.
When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The cara
I was recently watching a television show where a reference was made to "pastry butter". This was in the context of making croissants saying that normal butter
If butter is melted then refrigerated to soften consistency will it have the proper results if recipe calls for soften butter?
I love to cook. One of my favorite ways to cook is to go to a restaurant, look at the menu, get ideas, and order creatively. It helps to tip well. For exampl
Would there be an advantage or disadvantage to using clarified butter to making hot sauce? Often, a recipe calls for butter to be mixed in with some pepper sauc
I'm out of coconut butter and am making fat bombs that call for coconut butter. I have plenty of cacao butter on hand. Can I use that instead? Thanks!
I understand that I would be using a lot of butter, but my only concern would be burning the milk solids. So would clarifying the butter be key? Would it ta
OK, I've accidentally used warm butter in a common pie crust recipe (250 g flour + 205 g butter + salt + cold water). The dough formed before I could even add s
There's a cookie recipe I'm going to make that calls for 3/4 cup unsalted butter, melted and 1/2 teaspoon salt. We use I Can't Believe It's Not Butter as a subs
Keeping my entire home at 74°F isn’t practical. Is there a device for storing butter and chocolate at a temperature that’s reasonable for use an
I was attempting to make butter by whipping heavy cream in my Kitchenaid stand mixer. I noticed that cream was getting grainy (as the fat was globbing into butt
Most recipes for bread machines have 2 tablespoons of softened butter in them. Will omitting this modify the recipes, and are there substitutes for butter?
When I place a pat of butter in a hot pan, the butter melts and begins to sputter and steam. Then steam bubbles pop which sends tiny grease drops flying out of